Lemon raspberry muffins

A Moist Lemon Raspberry Grain Free Muffin.

5 from 36 votes

These lemon raspberry muffins are so easy to make and perfectly moist! Not to mention better for you than the average muffin. They are grain free, dairy free, refined sugar free, and gluten free.

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Snack

Cuisine: American

Keyword: lemon, Lemon rasberry muffins, lemon raspberry muffins, muffins, rasberry

Servings:

Calories: 416kcal

Author: Nicole Kendrick

Ingredients

Wet Ingredients

3 tablespoon avocado oil
1 tablespoon costabile brand lemon olive oil
3 eggs room temperature
¼ cup maple syrup
1 teaspoon vanilla extract

Dry ingredients

2 ¼ cups almond flour
1 teaspoon coconut flour
½ teaspoon baking powder
1 teaspoon baking soda
¾ cup raspberries extra for top
2 tablespoon cane sugar Optional

Instructions

Preheat oven to 350 degrees. Line a muffin pan with 9 cupcake liners.
In a medium bowl, add all dry ingredients and whisk together. Set aside. In large bowl, add all wet ingredients.
Using a whisk, mix these ingredients until fully combined. Gently put your dry ingredients into the wet.
Using a rubber spatula mix until fully combined. Fold in raspberries, being careful not to stir too much or they will crumble. (It’s ok if they do, your batter will just take on a dark, slightly purple color but taste will be the same.).
Using a 2 inch cookie scoop, scoop the batter into liners.
Bake muffins in the oven for 20-24 minutes until the tops are slightly brown and a toothpick comes out clean.
Allow muffins to cool for 10 minutes, then place the 9 muffins onto a baking rack to finish cooking.
Pro tip: Remove eggs from the fridge 15-20 minutes before beginning to mix batter.
Don’t have 15-20 minutes? Place eggs into a bowl of warm water for 5 minutes. (Not too hot, you don’t want to cook the egg.)
Do not over mix batter, this can cause muffins to have a tougher than preferred texture. Not a fan of raspberries? You can use any other fruit in place of the raspberries.
Keep the measurement the same. To freeze, individually wrap these muffins in freezer wrap.
To freeze, individually wrap these muffins in freezer wrap.
Once wrapped, place into an airtight container or a freezer friendly ziploc bag.
Store in freezer for no longer than 2 months.

Notes

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

Nutrition